Abstract
Flavor profile analysis proves to be a reliable method of evaluating odors in water, especially when performed by well‐trained panelists using familiar descriptors.The odors of 15 organic compounds were evaluated by the flavor profile analysis (FPA) method. The FPA data were well described by the Weber‐Fechner law, as indicated by the R2 values (0.6–0.99). Odor threshold concentrations were obtained and ranged from <0.01 μg/L (geosmin, 2‐methylisoborneol, and 2t,6c‐nonadienal) to 60 μg/L (phenethyl alcohol). Changes in qualitative descriptors were observed among structurally related compounds and with changes in compound concentration; thus, exposing FPA panelists to a variety of compounds, each at several concentrations, will aid in familiarizing the panelists with the diverse odor descriptors that can be encountered.
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